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Magnetic Resonance in Food Science de Francesco Capozzi

Magnetic Resonance in Food Science: Special Publications, cartea 349

Editat de Francesco Capozzi, Luca Laghi, Peter S. Belton
en Limba Engleză Hardback – 15 apr 2015
Capturing contributions from a whole range of applications in food and representing the latest technical innovations, this will be a contemporary book on the topic aimed at academics and industrialists who are committed to the utilisation of MR tools to improve our understanding of food.
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Specificații

ISBN-13: 9781782620310
ISBN-10: 1782620311
Pagini: 232
Dimensiuni: 160 x 239 x 20 mm
Greutate: 0.54 kg
Editura: Royal Society Of Chemistry
Seriile Special Publication, Special Publications

Textul de pe ultima copertă

Magnetic Resonance has become an established technique to improve the understanding of food systems. Capturing contributions from a whole range of applications in food and representing the latest technical innovations, this will be a contemporary book on the topic. Based on a conference which has established an international reputation as the forum for advances in applications of magnetic resonance to food, the coverage will be dedicated to multiscale definition of food, quantitative NMR (qNMR), foodomics, on-line non-invasive NMR (dedicated to Brian P. Hills), quality and safety and new developments in the area. It is aimed at academics and industrialists who are committed to the utilisation of MR tools to improve our understanding of food.